Ingredients

The following ingredients have 18 Servings
  • 4 oz light cream cheese (room temperature)
  • 8 tbsp butter (melted)
  • 1 egg (room temperature)
  • 1 egg white
  • 1 tsp vanilla
  • 15.25 oz Spice cake mix (1 box)
  • 1 1/4 cups pecans (finely chopped )
  • 16 caramels
  • 3 tbsp heavy whipping cream
  • 1 tsp shortening
  • 1/2 cup white chocolate chips

Instruction

  • Beat cream cheese until fluffy.
  • Add butter, 1 egg, and vanilla and continue beating until thoroughly combined.
  • Add cake mix, half of the box at a time, mixing until well combined.
  • Refrigerate for at least one hour and then roll dough into 1 inch balls.
  • Preheat oven to 350 degrees.
  • Heat unwrapped caramels and whipping cream in a small saucepan over low heat until nice and smooth.
  • Lightly beat egg white and dip balls first in egg white and then roll in chopped pecans.
  • Place balls on a parchment lined cookie sheet about one inch apart. Use your thumb to press in the center, making an indention.
  • Bake for 9-11 minutes. If the indention has disappeared during baking, use a measuring spoon to re-create the indention.
  • Spoon caramel mixture into the center of the cookies and remove to a wire rack and let cool. {If the caramel has thickened too much, just reheat on low until it reaches a thinner consistency.}
  • Be careful not to overfill the cookies...
  • Once the cookies have cooled, melt white chocolate chips and shortening in microwave by heating in 15 second intervals, stirring in between.
  • Use a fork to drizzle the chocolate over the tops of the cookies and let it set up.
  • Cookies can be stored in an airtight container for 4-5 days.